Hubert Chanove

Hubert Chanove's culinary philosophy is deeply rooted in the natural bounty of the Monts du Genevois region, viewing his cuisine as a direct extension of nature. His overarching vision is to offer a gourmet adventure that showcases the superb ingredients cultivated in the surrounding mountains, emphasizing creativity drawn from the local countryside. He believes unequivocally that "A cook can produce nothing extraordinary without good quality ingredients," making ingredient sourcing paramount to his artistry. A cornerstone of his ethos is an unwavering commitment to local producers and the short-circuit approach. Chanove dedicates significant time, at least half a day weekly, to visiting markets and engaging directly with cultivators and fishermen, a practice instilled by his father and refined during his training. He personally gathers wild herbs during walks in the Voirons massif, integrating their freshness, acidity, and aromatic properties into his dishes. Specific local partners include Serge Carraud for Lake Léman fish (Arctic char, feras, trout, crayfish), three distinct local producers for seasonal vegetables (mesclun, root vegetables, spinach, Savoie fruits), the Reymond family for Haute-Savoie sweet potatoes, and Rebecca Zuccarelli for goat cheese. For specialty items, he extends his sourcing to trusted partners like Alexis Munoz for olive oil and Alice's farm in Cantal for premium poultry (guinea fowl, capon), demonstrating a judicious flexibility beyond strict local confines to enrich his culinary palette without compromising quality. He also sources raspberries from Sandra Lionnet, the last producer in Machilly. Chanove's approach is also shaped by his family heritage at Le Refuge des Gourmets, founded by his father Jean-Marie. While embracing modern techniques acquired during his extensive training with acclaimed chefs, he consciously balances innovation with a respect for the restaurant's traditions and the expectations of its loyal clientele. He strives for a "simple and uncomplicated style of cuisine" where taste is paramount, often reinterpreting house classics like the "pomme purée" with a contemporary touch. His mission is to use cuisine as a platform to elevate and celebrate the inherent quality and character of the region's produce, building flavors around these natural elements, particularly plants and herbs. Hubert Chanove's technical style is a sophisticated blend of classical French techniques, honed under culinary masters like the Frères Raimbault, Jean Sulpice, Arnaud Donckele, and Michel Troisgros, and a modern, innovative approach. He emphasizes precision in cooking, particularly noted in his "perfectly mastered" preparation of dishes such as omble chevalier. His training instilled a rigorous command of diverse culinary methods, which he applies to both novel creations and reinterpretations of traditional dishes, integrating complex techniques into his plating to ensure both aesthetic appeal and profound depth of flavor. His approach to flavor is profoundly influenced by the local terroir and a deep understanding of botanical elements. Chanove treats plants and wild herbs "like spices," leveraging their natural properties to build taste profiles, introduce freshness, acidity, and even aid digestion. He is dedicated to "interpelling the client's palate with specific things like wild herbs," which he and his team personally forage after specialized training. While rooted in local ingredients, he strategically incorporates noble products from beyond the immediate region, such as Bresse poultry or truffles, to enrich his offerings, believing it "a shame to exclude them." His plating is often described as elegant and thoughtful, exemplified by "graphic tarts" and "chic finger food" presentations. Among his most celebrated signature dishes, the annual "Menu Tout Framboise" stands out as a unique culinary event in France, featuring the local Machilly raspberry from amuse-bouche to dessert, including an innovative red pepper and raspberry sorbet. Other renowned creations include an Arctic char dish served with raspberries, a sophisticated "vegetal taco" where lobster tartare is artfully nestled in a capucine leaf, and a roasted lobster tail beautifully paired with raspberry. His reinterpretation of house classics like the "fameuse 'pomme purée'" is also highly regarded. Further examples of his artistry include omble chevalier prepared with Granny Smith apple, cucumber, purslane, and verbena-infused yogurt spheres, and a dessert featuring local blueberries married with 62% dark chocolate and shiso, showcasing his mastery of balancing complex flavors and textures.

Career

• Chef (training) at L'Oasis (Frères Raimbault), La Napoule-sur-mer
• Chef (training) at L'Oxalys (Jean Sulpice), Val Thorens
• Chef (training) at La Pinède (Arnaud Donckele), Saint-Tropez
• Chef-Owner at Le Refuge des Gourmets, Machilly

Mentored by Frères Raimbault, Jean Sulpice, Arnaud Donckele.